Best Ultimate Time Consuming Seafood Gumbo Recipes

JIM'S FAMOUS SEAFOOD GUMBO

Steps:

• Thaw shrimp and crab if not using fresh.
• In large saucepan, combine flour and oil.
• Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
• Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
• Bring to a boil, reduce heat, cover and simmer 1 hour.
• Remove ham hock, cut off meat.
• Chop meat and return to pan.
• Skim off any fat.
• Add oysters, shrimp and crab.
• Continue cooking for 15 minutes.
• Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
• Remove bay leaves.
• Add file powder.

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

EASY SEAFOOD GUMBO

Steps:

• Make a dark roux with the butter and flour, add water, bring to boil and cook until roux is dissolved.
• Reduce heat, add veggies; chop enough shrimp to make one cup, add to gumbo.
• Simmer on low for 3 hours. (or less!).
• Add remaining shrimp, crab, (oysters), salt, peppers and simmer for 10 minutes or until warm.
• Serve over cooked rice. (May add file powder before serving.).

YUMMY BILOXI SEAFOOD GUMBO

Steps:

• In a large Dutch oven pot, fry the bacon until crispy.
• Remove bacon and set aside.
• In the bacon grease, fry down and Onion, celery, Bell-pepper, and garlic.
• Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and garlic salt.
• Cook until reduced.
• About 15 minutes.
• Meanwhile, go through all of your thawed frozen okra and remove the hard okra tops.
• Add your cornstarch to your onion mixture and stir to remove any lumps.
• Stir until nice and thick.
• Add your okra to the pot and simmer on low heat until all the slime is gone.
• (1 ½-2 hours).
• Stir occasionally to prevent burning.
• Fry your sausage in a separate skillet and drain.
• Take a hand mixer and mix the okra mixture until all the okra is broken up into small pieces.
• Add sirloin steak, ham, sausage, tomato sauce, and chicken broth.
• Stir well and let simmer on low heat for another hour.
• Be very careful not to burn.
• Add shrimp and crab meat (cook for 30 more minutes until fishy smell is gone and shrimp is thoroughly cooked) Serve over rice (or alone if you can't eat rice).

SEAFOOD GUMBO

Steps:

• Cook onion, green pepper, mushrooms and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender crisp.
• Stir in tomatoes and juice, broth, red pepper, thyme, and basil. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes.
• Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5-8 minutes. Serve rice on top of gumbo.
• Microwave Directions: Combine onion, green pepper, mushrooms, garlic and margarine in deep 2 to 3 quart microwave safe baking dish. Cover and cook on HIGH 4 minutes; stir after 2 minutes. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Cover and cook on HIGH 10 minutes; stir. Reduce setting to MEDIUM and cook, covered, 10-12 minutes. Stir in okra, fish and shrimp; cook, covered, on HIGH 5 minutes. Let stand 5 minutes. Serve rice on top of gumbo.

SEAFOOD GUMBO

Steps:

• In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
• Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
• Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.